Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pineapple Tart




Source of Recipe


Family Circle Magazine


List of Ingredients




Crust:
1 1/2 cups all-purpose flour
1/2 cup macadamia nuts, finely ground
1/3 cup sugar
1 teaspoon grated orange rind (optional)
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into small pieces and chilled
1 egg yolk
Pastry Cream:
1 cup milk
5 tablespoons sugar
2 egg yolks
2 1/2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla
Topping:
1/2 of 3-pound pineapple, peeled and cored
1/2 pint raspberries



Recipe



. Crust: Mix flour, nuts, sugar, rind, if using, and salt in medium-size bowl. Using pastry blender, cut in butter until mixture is consistency of peas. Stir in yolk until dough begins to come together. Shape into ball; wrap in plastic wrap; refrigerate 20 minutes.
2. Heat oven to 400°. Select a 14 x 4 x 1 1/4-inch tart pan with removable bottom (see Buyers Guide, page 141) or 9-inch round tart pan with removable bottom. Roll out dough to 15 x 5-inch rectangle for rectangular pan, or 10-inch circle for round pan. Fit dough into pan. Prick bottom and sides of dough with a fork.
3. Bake in 400° oven 20 minutes, until golden brown. Cool on wire rack.
4. Pastry Cream: Bring milk and 3 tablespoons sugar in saucepan to boiling, stirring to dissolve sugar. Remove from heat. Whisk yolks, remaining 2 tablespoons sugar in small bowl until lemon-colored and smooth. Whisk in flour until smooth. Whisk in a little of hot milk mixture (photo 1, below). Whisk yolk mixture into milk mixture in saucepan (photo 2). Bring to boiling, whisking; simmer 2 minutes until thickened, whisking. Remove from heat. Stir in butter and vanilla (photo 3). Strain through sieve over small bowl. Cover pastry cream surface directly with plastic wrap; refrigerate until chilled, 2 hours.
5. Topping: Cut pineapple into thin slices. Spoon pastry cream into tart shell, spreading to edges. Top with pineapple, berries. Serve immediately.

Make-Ahead: Crust can be baked ahead; store at room temperature. Pastry cream can be made a day ahead; refrigerate. Assemble before serving.